Routine: Prepare chocolate gelatin. Prepare meat dish. Prepare creole celery. Make cinnamon apples.

Chocolate Spanish Cream

1 cup hot milk 3/4 cup cold milk 1/2 cup sugar pinch of salt

2 teaspoons cocoa 1 envelope gelatin (1 tablespoon) 1/4 cup cold milk

Mix sugar, cocoa and salt together and add hot milk. Put over the fire and stir until thoroughly mixed. Dissolve gelatin in one fourth cup of cold milk. After letting stand for several minutes stir into hot milk mixture until gelatin is thoroughly dissolved. Add remaining cold milk and when cool, place in refrigerator to congeal. Serve with thin cream or whipped cream.

Pork Tenderloin Baked With Sweet Potatoes

Pork tenderloins 3 or 4 medium sweet potatoes

Salt and pepper 1/2 cup hot water

The number of tenderloins will vary with their size: allow one fourth to one half pound per person. Wipe meat with damp cloth and sprinkle with salt and pepper. Put in hot oven (4250), add one half cup hot water and allow to bake while preparing the potatoes.

Peel the potatoes and cut into halves or quarters if large. Boil for ten minutes and drain. Place around the meat. Baste frequently while cooking and allow meat to cook for fifty minutes in all.

Creole Celery

2 cups chopped celery

1 tablespoon butter

1 tablespoon minced onion

2 tablespoons chopped green

Pepper 1/2 cup tomatoes 1 teaspoon sugar

Boil celery in salted water for ten minutes. Melt butter, add onion, pepper, tomatoes and sugar, mix well, add celery and cook for five minutes more. Season to taste.

Cinnamon Apples

4 good sized apples 2 cups water

1 cup sugar

1 package (3 3/4-ounce) red cinnamon drops

Mix sugar, water and cinnamon drops and bring to a boil. Drop in peeled, cored apples and cook until tender. Do not overcook as it is desired that apples retain their shape. Apples are served with the meat dish.